Saturday September 13, 2008
challah french toast
A favorite Sunday brunch for many French Toast can be topped with berries of your choice, pecans, sliced bananas, walnuts--wherever your mood takes you. And always use real maple syrup. Add a dollop of creme fresh, some berries, and powdered sugar for a sweet treat.On a serving tray, present this dish with coffee, and/or champagne, and the Sunday paper--served in bed of course.
Judi's French Toast
4 large eggs
1/2 cup half and half
1 teaspoon vanilla
1 teaspoon cinnamon
4 slices challah bread cut crosswise, 1 inch thick
2 tablespoons butter
Real maple syrup
In a bowl whisk eggs until foamy. Add half and half, vanilla, and cinnamon. Dip the challah bread in the egg mixture coating on all sides, and set aside.
In a large heavy skillet over medium-low heat, melt1 tbsp of butter. Add the challah bread to the skillet--all four if they fit otherwise you can cook them two at a time. You can also use a griddle. Press down on the bread with a spatula, when the bottom turns a golden brown (2-3 minutes), carefully flip each slice and repeat on the other side.
Serve immediately while still warm.